SAMPLE MENU

  • Isle of Wight Tomato and Cornish Burrata with grilled fennel , spring onion oil and toasted sourdough.

    Hand- Dived Isle of Mull scallop with pea puree, fresh peas, pea shoots, and dashi butter sauce.

    Romy Marsh Lamb Tartare, seasoned with miso and black garlic, cured burford brown and griddled sourdough

    Charred Spring Asparagus, with brown butter and yuzu hollandaise and toasted Kent hazelnuts.

    Estate Venison carpaccio, pickled shimeji, salsa verde and alfalfa sprouts.

  • Cornish Day Boat Turbot with jersey royals, coastal herbs and dashi beurre blanc.

    Sticky chicken skewers with siracha and rice wine glaze, crispy chilli and lime and papaya salad

    Charred Cornish Mackerel with sticky brown rice and sesame purple sprouting broccoli and salsa verde

    Spring Salt-Aged Lamb rack with barley and dashi risotto, English peas with mint and yuzu and a wild garlic puree.

    Charred Hispi Cabbage, tahini yoghurt with crispy chickpeas and peanut rayu

  • Forced rhubarb, zesty Labneh, toasted almonds and gingerbread crumb

    Home made Mochi with white miso caramel ice cream and seasonal fruit compote.

    Dark Chocolate cloud, blood orange and cacao crumb.

    Preserved apples, brown butter oat and seed crumb and jersey cream

    Amalfi lemon tart with sea salt meringue.